Pumpkin Cinnamon Swirl Bread

contributed by Shawna Hawkins

Yields 1 loaf


2 1/4 tsp yeast

1/4 cup warm water, 110 degrees

1/2 tsp granulated sugar

1/4 cup milk, warmed to 110 degrees

2 Tbsp molasses

1/4 cup granulated sugar

3/4 tsp salt

1 Tbsp butter, softened

1 tsp pumpkin pie spice

1 egg

1 cup canned pumpkin puree (I just used the whole small can)

3 1/4 – 4 cups all purpose flour (depending on the humidity you may not use it all)

For the swirl:

1/4 cup butter, softened

1/3 cup light-brown sugar

2 tsp cinnamon


In the bowl of an electric mixer combine water, yeast and 1/2 tsp granulated sugar. Whisk until yeast has dissolved and let rest 5 minutes.

Stir in milk, molasses, 1/4 cup granulated sugar, salt, softened butter, nutmeg, ginger, egg and pumpkin puree until well combined.

Slowly add flour until it forms a ball and knead with a dough hook attachment until dough is smooth and elastic.

Transfer dough to an oiled bowl, cover with plastic wrap and let rise in a warm place until double, about 1 hour.

Butter an 8 1/2″ x 4 1/2″ in pan, set aside. In a small bowl mix together very soft butter, brown sugar and cinnamon,to form a paste and set aside.

Punch the risen dough down and turn onto a lightly floured surface.

Roll dough into a large rectangle, about 22″ x 8.” Spread with butte mixture, coming within about 1/2″ of the edges.

Roll dough up jelly roll style, starting with the short side.

Place rolled dough in greased loaf pan and let rise in a warm place until doubled about 45 minutes.

Bake 350 degrees for 45 – 60 minutes.  Allow to cool in pan 5 minutes then remove to a wire rack to cool completely before slicing.   Makes great toast!


Apple Slice Bars

contributed by Beth Bruce

Mix together:
4 c. flour
1 ½ c. shortening
1 tsp. salt

4 egg yolks
1 c. water
2 Tbsp. lemon juice
Beat together and add to flour mixture.
Take 2/3 of the dough and roll out.  Put in a greased and floured large pan. A cookie sheet with edges works nicely.

Mix together:
¾ – 1 c. sugar
2 tsp. cinnamon
4 Tbsp. flour
Add to 6 c. peeled and sliced apples.  Put apples on crust and dot with butter.  Roll out the rest of the dough and put on top of apples.  Vent with a knife.  Bake at 375 for 45 minutes or until brown.

Mix some powdered sugar, melted butter, and very hot water together and drizzle over the top of cooled bars.

How to Brine a Turkey

by Marcia Curtis Bailey

This is for a 13 to 14 lb turkey
6 quarts hot water
1 lb kosher salt
1lb brown sugar
5 lbs ice
I use one of those Gatorade drink coolers
Pour water salt and sugar in container. Stir until dissolved. Submerge cleaned turkey in liquid being sure he or she is totally covered in the liquid. Cover with ice and leave 8 to 16 hours. Remove and pat dry. Let sit at room temp for at least 30 minutes. Cook to perfection!

Make Ahead Mashed Potatoes

contributed by Sharon Brening

3 lb. white potatoes-peeled, cut, boiled and mashed

6 oz. cream cheese

1 c. sour cream

2 TBS butter.

combine all ingredients in large mixing bowl.

can be stored in lightly greased covered casserole up to 3 days before baking. To

bake, dot with addl. 1 TB butter, cover and bake at 350 for 30 min.

Pumpkin Spice Quick Bread

1 and 3/4 c all purpose flour

1 C cooked pumpkin puree

3/4 c firmly packed brown sugar

1/2 c butter, softened

2 eggs

2 tsp pumpkin pie spice (my tsps were heaping…I love pumpkin pie spice)

1 tsp baking soda

1/2 tsp salt

1/4 tsp baking powder


Heat oven to 350 degrees. Combine all ingredients in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Spoon batter into greased 9×5 loaf pan (I split the batter between two loaf pans because i find it cooks more evenly). Bake 45-55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pan, cool completely.

Would be wonderful topped with cream cheese frosting!!! Enjoy!

Popcorn Balls

contributed by Brooke Phillips
1/2 cup sugar
1/4 cup butter
1/2 cup light corn syrup
1/2 tsp. salt
8 cups popped popcorn

Heat all ing. except popcorn in big pot on medium heat. Add popcorn when mixture is melted. Shape into balls. Place in foldover sandwich bags.


Amish Caramel Corn

contributed by Laurel Turner

7 quarts plain popped popcorn ( 7 quarts=2 large bags of microwave popcorn)
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 cup margarine
1/2 teaspoon baking soda
1 teaspoon vanilla extract
place popcorn in large bowl

boil 2 cups brown sugar, 1/2 cup light corn syrup, 1 tsp salt and margarine …bring to a boil stirring constantly for 5 minutes…take off heat and add vanilla extract and baking soda…it will be foamy…pour over popcorn in bowl and stir to cover popcorn…spread on large cookie sheets that have been sprayed…put in preheated 250F oven for 1 hour stirring every 15 minutes…dumped out onto wax paper lined counters ..seperate the pieces so you dont have any extra large clusters…store in an airtight container or storage bags

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